It's great for snacking on, serving as an appetizer or as a topper for a salad. Roasting these chickpeas is easy; the longest part of the roasting process is letting them get crispy in the oven.

First, preheat the oven to 400 degrees and strain one can of chickpeas. I always rinse my chickpeas in water to get all of the liquid they were sitting in off of them. Place the chickpeas in a dry paper towel or cloth and squeeze out the water so they are dry.

Now it's time to toss all the ingredients together to coat the chickpeas with a spicy seasoned rub.

In a large bowl, pour one and a half tablespoons of extra virgin olive oil on the chickpeas. Toss the chickpeas so that each bean is covered with olive oil; this will ensure that all of the other spices stick to the chickpeas.

Next, add 1/2 teaspoon of salt, 1/2 teaspoon of paprika, a dash of cayenne pepper, 1/4 teaspoon of cumin and 1/2 teaspoon of garlic powder. The chickpeas will turn a shade of red and brown from all the spices. Make sure that the chickpeas are completely coated in the seasonings. Add a little bit more of each -- don't go crazy with the cayenne unless you love spicy food.

Place the chickpeas in a baking dish, spread them out so there is one flat layer in the dish and bake for approximately 20 minutes. After 20 minutes, toss the chickpeas and roast for another 15 or 20 minutes. You want the chickpeas to be crispy and crunchy, so stir frequently while they roast for the second 20-minute block.

Once they're crispy and crunchy, serve in a small dish for everyone to snack on.

You might need longer than 40 minutes total to roast the chickpeas until they are crispy, but once they are, pull them out of the oven and serve in a small dish to munch on, or store in a container to use later.

These little beans are spicy, crunchy and addicting. As with crunchy potato chips, you can't stop after just one.